Chocolate Coconut Cranberry Muffins

These chocolate muffins are moist, and they’re bound to satisfy your sweet tooth. The cranberries add a nice burst of flavor. And the best part is they’re very low in sugar.

Eat these guilt free with cashew butter spread on top or have one with a cup of coffee in the morning for breakfast.

Do you prefer to be comfortable in life or do you prefer to take the scary road? The road to the unknown. The road that could be better, but might not be. To keep searching for the road that is better, the one that’s right for you.

For me, I keep searching. I’m an explorer. I recently left my job that I had for 7 years to work for a new company. It took two years of classes, interviews, being told I wasn’t qualified or just being ignored to finally find the job that’s right for me.

And I’m so unbelievably happy that I did. I am incredibly grateful to have worked for such a great company for as long as I did. And I’m grateful for the friendships that I built. But it was time for me to move on.

Change is scary, even when it’s a good change. I think we’re wired to want what’s comfortable so we don’t fail. But I’d rather go for it than be stuck in something that isn’t right. But that’s my path, and not everyone will agree with that.

What’s your path?

Aside from taking chances with my career, I also take chances in the kitchen. These chocolate coconut cranberry muffins are the result of a messy kitchen and a few rounds of muffins that didn’t quite make the cut. My inspiration came from this recipe from Amy’s Healthy Baking.